Layered Chocolate Peanut Butter Squares (gluten free)

Do we need another delicious, calorie-laden square?  Probably not...but why would that stop us?

I made these squares for my family Easter dinner--a melt in your mouth shortbread base with a rich filling and chocolate layers make these squares delectable.

Base 

• 3/4 cup softened butter 
• 1/2 cup sugar 
• 1 1/2 cups Julie's flour mix (or your own all-purpose gluten free flour) 
• 1/2 teaspoon xanthan gum
• 2 egg yolks
• 1 teaspoon vanilla

1. Mix dry ingredients. 
2. Cut in softened butter.
3. Mix in slightly beaten egg yolks and vanilla. 
4. Press into 9"x12" cake pan. 
5. Bake at 350 degrees,  for 15-20 minutes or until golden.

When base is cooled cover with following 

• 1 1/4 cup semi-sweet chocolate chips 
• 1/4 cup butter 

1. Put chips and butter in Pyrex measuring cup and place in a saucepan of simmering water on stove element,  stirring until melted. 

Filling 

• 2/3 cup peanut butter 
• 1 - 8-ounce pkg of cream cheese (room temperature)
• 3/4 cup icing sugar 
• 3/4 cup whipping cream 

1. Place all ingredients into the bowl of a mixer and beat until mixture is smooth and creamy.
2. Spread mixture over chocolate layer. 

Top layer 

• 2 cups chocolate chips 
• 1/4 cup butter 
• 1/3 cup whipping cream 

1. Place ingredients into Pyrex measuring cup and place in a saucepan of simmering water on stove element, stirring until melted. 
2. Carefully spread over top of filling. Refrigerate. 

This square is a good keeper -- store in the fridge. 

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